Laurie Richardone | thesofiamagazine

The Gift of Self Love

by Laurie Richardone | Jan 28, 2022 | Asheville, Cooking, Food, Health, Recipes, Women

According to myth, Cupid was the winged messenger of the gods, and Venus, the goddess of love. Cupid encourages us to give gifts to those we love. Does this include giving a gift of love to ourselves?

Could loving yourself be the path to receive the fruitful relationships that we all desire, and deserve, along with a true sense of well being.? Loving thy self pushes us to take care of our own needs, as well as the needs of the people in our life that we care about.

In a world where we’ve been raised to put others first, self-love can often feel selfish. Setting aside time for ourselves can cause feelings of guilt, and we can struggle to maintain a dedicated self-love practice. Intellectually, we know we need to love ourselves, yet oftentimes, we have difficulty giving ourselves permission to experience it. This could simply be a 20 minute yoga class of gentle stretching to get you ready for the day; Or even a beneficial way to end the day. Personally, I have incorporated this practice into my mornings, which has opened the doors to a more rewarding day.

Many of us have learned the importance of success. We learned how to work hard and the importance of making money; Not to say these lessons can’t support us, they do indeed. However, many of us didn’t learn how to keep ourselves feeling fueled for this exciting journey called life.

Fortunately, we’re living in an era where the self-love revolution is gaining momentum, yet we often have trouble doing the work. Wouldn’t it be wonderful if we were taught self love and self esteem in elementary school? There are so many opportunities to practice this nurturing essential skill, no matter what our age is. This will support us to move forward in
our life authentically, therefore attracting healthy nourishing relationships.

Let’s find our own inner happiness, so we can give love without feeling depleted, and gain a genuine sense of self.

Shall we bring a bit of self love into the kitchen.? Why not? It could be making a special dinner for yourself, perhaps a beautiful savory soup, or a healthy sweet, to then share with a friend.

For what better gift than the gift of food…

However you go about this, like any other skill we want to master, takes practice, practice, and practice.

To your good health,

If you are a curious cook, join me on my Podcast ~ A taste for All Seasons ~

It is a cooking, cultural, and inspirational way for us to explore the world of food. And… as always, l will share a seasonal recipe, cooking tips, and kitchen essentials that will make your life easier in the kitchen.

You can now listen to all the shows, on Spotify, Apple Podcast, and Google Podcast. We talk to local farmers, where you can learn how to cook your way through the seasons.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com

Persimmon Matcha Crumble with Ginger Molasses

by Laurie Richardone | Dec 29, 2021 | Asheville, Cooking, Food, Recipes, Women

Ingredients

1 1/2 cups almond flour

2 tbsp. arrowroot

3/4 cup coconut sugar

1 1/2 sticks of butter (3/4 cup) room temperature

1 tbs. matcha powder

1 1/4 tsp. baking powder

1 tsp. psyllium husk, or xanthan gum

1/4 tsp. sea salt

1 tsp. vanilla extract

1 cup fuyu persimmon puree, 2-3 ripe persimmons

3 eggs, room temperature

1/4 cup cashew milk, or other milk

1/4 cup chopped hazelnuts, optional

Ginger Molasses

1 tbs. molasses

1/2 tsp. fresh ginger, smashed into a paste, or powder

Blend together.

Drizzle around persimmon crumble before serving.

Preheat the oven to 350. Butter or oil inside of muffin trays. Dust with flour.

Whisk flours, baking powder, match powder, salt, psyllium husk in a medium bowl.

Set aside

Whisk milk and 1 cup of persimmon puree in a small bowl. Set aside.

For puree: peel and slice 2 ripe persimmons. Pulse slices in a small processor, or mash by hand. Save some slices of persimmon for garnish.

Using an electric mixer on high speed, beat the sugar and 3/4 cup butter in a large bowl until light and fluffy. About 4 minutes.

Add the eggs one at a time, beating to blend between additions and occasionally scraping down the sides with a spatula. Add vanilla and almond extract.

Reduce your speed to low and add dry ingredients in 3 additions. Alternate the persimmon & milk mixture with the dry mixture. Add dry ingredients last.

Beat until just combined. Fold in the hazelnuts if using.

Scrape the batter into prepared muffin trays, 3/4 full.

Bake the muffins, rotating half way through, until golden brown and a tester inserted comes out clean, 40-50 minutes. Transfer pan to a wire rack and let cool in pan for 20 minutes.

Carefully remove muffins from the pan and transfer to the plate of choice. Make a crumble with the muffins across the plate. Serve with the ginger molasses.

Sprinkle some matcha powder around the plate.

Buon Appetito

For scheduled Cooking Classes in Asheville, Visit: LaurieRichardone.com

Planting New Roots

by Laurie Richardone | Dec 29, 2021 | Asheville, Cooking, Food, Health, Women

“My roots were first Planted in the Borough of Brooklyn, in a tight knit Italian family. It was a household that revolved around food.”

Throughout the diverse paths my walk of life have taken, there has always been a thread that tied me to the kitchen. Food is a sacred practice inherited from all my ancestors. My roots.

However, my calling as a teacher of seasonal cooking, and wellness coach took root later in life. It came when I had all the necessary tools to step into the role of educator, chef, and coach.

We never know where life will take us, which is both exhilarating and unsettling. Planting new roots in whatever direction the heart leads us requires nurturing, passion, and patience. As I have
experienced, not all things take hold, nor are they meant to. One must trust in the process.

Do something because you want to, not because you are expecting a payoff.

I hold the belief that the universe will give it back to you, bearing all the fruits of your labor. The roots of education can be bitter, but the fruit is sweet.

My vocation as a teacher of seasonal cooking unfolded naturally, at just the right time. Now, I get to guide my clients in creating healthy delicious food that suits their needs and lifestyle.

Furthermore, we now have an understanding that food is about much more than deliciousness.

For example: getting the majority of ingredients at your local farmers market, which in turn promotes connection and support, giving strength to our tribe.

What better way to connect than with food, and an extra portion of love.

Even so, It’s not just about breaking bread together, but making bread together, and sharing our stories,
our roots, and laying down some new ones.

What better place than around the table.

To your good health…

A seasonal healthy treat for the table ~ If you are a curious cook, join me on my Podcast

~ A taste for All Seasons ~

It is a cooking, cultural, and inspirational way for us to explore the world of food. And… as always, l will share a seasonal recipe, cooking tips, and kitchen essentials that will make your life easier in the kitchen.

You can now listen to all the shows, @ laurierichardone.com/podcast or on Spotify, Apple Podcast, and Google Podcast.

We talk to local farmers, where you can learn how to cook your way through the seasons. This Podcast is in conjunction with WPVM FM 103.7 in Asheville, NC.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com

Grain-Free Gingersnap Cookies

by Laurie Richardone | Nov 29, 2021 | Asheville, Cooking, Food, Recipes

Makes 24 Festive Cookies

1 ¾ cup almond flour

½ cup arrowroot, or tapioca flour

6 tbs. coconut oil, soft room temp.

½ cup coconut sugar, extra if rolling cookie dough in sugar.

3 tbs. black molasses

1 egg, room temp.

1 tsp. vanilla extract

1 ½ tsp. cinnamon

1 tsp fresh ground ginger, or powder

½ tsp. ground cloves

2 tsp. baking soda

¼ tsp. sea salt

Fresh rosemary for garnish, optional

Preheat the oven 350.

In a large mixing bowl, using an electric mixer, beat coconut oil, coconut sugar, and molasses, until smooth.

Beat in the egg and vanilla, mix until smooth.

In a separate bowl mix dry ingredients, along with all the spices, and sea salt. Slowly, stir the flour into the wet ingredients, until you have a thick cookie dough. Chill for 30 minutes, so you can roll dough into small balls.

If rolling in sugar, in a shallow bowl, dip the ball into the sugar, and place on a baking sheet, lined with parchment paper. Place 2’’ apart. Bake for 11-14 minutes, or until lightly browned on the edges.

Let cool completely on the rack, before removing from the baking sheet.

Place on a serving tray, and place bunches of fresh rosemary around the dish.

Bon Appetito

For scheduled Cooking Classes in Asheville, Visit: LaurieRichardone.com

A Taste for All Seasons

by Laurie Richardone | Nov 29, 2021 | Asheville, Cooking, Holidays

Collectively all over the globe we start to ponder the holiday season.

Should you have a moment in this hectic time, to look back a few centuries, several of the customs we’ve come to associate with Christmas actually evolved from pagan traditions celebrating the winter solstice. The Pagan origins come from the idea of bringing the evergreen into the house to represent fertility and new life in the darkness of winter. It borrows from the pagan holiday called Yule, which Europeans observed during the winter solstice as a way of ringing in the new year and the promise of its crops.

What a beautiful acknowledgment it is to commemorate the abundance nature brings, then with the harvest of the season to our table.

Whether you celebrate the winter solstice, or the birth of Christ, it is a time of re-rebirth gratitude, and celebration; What better way to salute this auspicious time than with the gift of food. There is something alluring about the universality of a language and an entire culture that comes from the belly rather than the brain.

In this very literal way Christmas is about food…

As families come together to exchange gifts, and gather around the table, the holidays are also a perfect time to celebrate good tidings and the many blessings of the past year.

Let the stream of culinary adventures flow, with the pure love of cooking, and giving, however humble or grand. Bake some cookies, wrap them in parchment paper, tied with twine, and a twig of rosemary or pin. For this will surely bring a smile of joy.

To Your Good Health

A Holiday Healthy Indulgence ~ Grain-Free Gingersnap Cookies

If you are a curious cook, join me on my Podcast ~ A taste for All Seasons ~

It is a cooking, cultural, and inspirational way for us to explore the world of food. And… as always, l will share a seasonal recipe, cooking tips, and kitchen essentials that will make your life easier in the kitchen.

You can now listen to all the shows, @ laurierichardone.com/podcast or on Spotify, Apple Podcast, and Google Podcast.

We talk to local farmers, where you can learn how to cook your way through the seasons. This Podcast is in conjunction with WPVM FM 103.7 in Asheville, NC.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com